Ricciarelli Igp 140 gr

Ricciarelli di Siena IGP are the jewel of Sienese pastries, considered among the finest sweets in Italy. Unlike cantucci, which play on crunchiness, Ricciarelli are celebrated for their soft, melt-in-your-mouth, almost meaty texture, which comes from masterful processing of almonds.

The Identity of Ricciarello PGI

• Shape: The typical oval lozenge shape (similar to a small boat).

• Surface: It is cracked and wavy (so-called “cracks”), abundantly covered with powdered sugar.

• Inside: The core is light beige in color, moist and soft. The base of the cookie is often made of a thin layer of wafer.

• Taste: A burst of almond, with a slightly bitter aftertaste that balances the sweetness and a delicate scent of orange zest and vanilla.

The PGI Specification: Golden Rules

Being “PGI” (Protected Geographical Indication) means that every step and every ingredient must meet strict standards related to the Sienese territory:

1. Quality almonds: They are the main ingredient. There can be both sweet almonds and a small percentage of bitter almonds (for that unmistakable aromatic touch).

2. No flour (or almost no flour): The dough does not include wheat flour as a structural ingredient, making them naturally very close to the needs of those who avoid gluten (although one must always check certifications for contamination).

3. Natural leavening: The dough must rest for at least 24 hours before baking for the flavors to melt and the sugar to dissolve properly.

The Story: From nobility to apothecaries.

Their origin dates back to the 14th century. Legend has it that it was the knight Ricciardetto Della Gherardesca who introduced them, bringing from the Holy Land curly-shaped treats that resembled the babouches of sultans.

Historically, they were prepared in apothecaries ‘ shops (the old pharmacies), the only places where the fine spices and flavorings needed to package them could be found.

Pairings of Excellence

Being an aristocratic dessert, it requires equal companions:

• Moscadello di Montalcino: A perfect territorial pairing, especially in the Vendemmia Tardiva version.

• Vin Santo del Chianti Classico: The most traditional choice.

• Black Tea or Coffee: For a more modern contrast, the warmth of the coffee enhances the oily part of the almonds.

Curiosity: How to recognize them?

If the Ricciarello is chewy or too hard in the bite, it is not a true Sienese Ricciarello. The authentic one should almost “disappear” in the mouth, leaving a lingering aroma of fresh marzipan and citrus.